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Cilantro and Lime Salsa

stacitastacita

I'd like to pose a question: can there be too much cilantro in a salsa?

Believing the answer to be "no", I made the following yummy salsa, then ate over pinto beans, rice, and cheese.

Ingredients

  • 1 bunch cilantro
  • 1-2 limes
  • 1-2 jalapeƱo, habanero, or serrano peppers
  • 4-5 fresh, very ripe tomatoes
  • 1 scallion, sliced
  • 1/4 white onion, small diced

Directions

  1. In a food processor, pulse cilantro until finely chopped (you may need to do this in 2 batches). Add to the salsa bowl!
  2. Roughly slice the pepper(s). Cut the rind off of the lime with a sharp knife and quarter. Place the peppers and lime in the food processor and pulse until quite fine. Add to the cilantro.
  3. Cut tomatoes into chunks and process until pulpy, with some tomatoey bits still present. Add to the salsa.
  4. Add sliced scallion and diced onion to the salsa. Add salt and more lime juice to taste. Eat!

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Summer Nachos

stacitastacita

This is a summer-inspired variation of nachos with Various Things. I'm pretty sure I ate my weight in mango guacamole. I am somewhat sad to report that the excellence of this meal depended entirely on getting summery, fresh ingredients at great financial cost. (I have made mediocre versions of this from regular grocery store ingredients in less promising times. It is not to be bothered with.) So delicious and fresh was it that I did not even want to add additional cheese/yogurt/sour cream. You know that is serious!

To repeat, bother with this only when you can get your hands on really fresh ingredients. Do not refrigerate ingredients before using.

Ingredients

  • 1 large can of black beans
  • 1 bag of nacho chips
  • cheddar cheese, shredded
  • cumin

Mango Guacamole

  • 2 avocados, pitted, scooped out of the skin, and mashed
  • 1 mango, diced
  • 1/2 lime
  • 1 serrano pepper, finely diced
  • 1/2 white onion, small diced
  • handful cilantro, chopped
  • salt, sugar

Tomato Salsa

  • 4 Campari tomatoes, diced
  • 1/2 lime
  • 1/2 serrano pepper, finely diced
  • handful cilantro, chopped
  • 1 scallion, chopped
  • salt, sugar

Directions

  1. Place the mango and tomatoes in separate bowls, sprinkle with just a little bit of sugar, mix, and let sit.
  2. Prep the other ingredients for the salsa and the guacamole while the tomatoes and mango hang out in their sweet bath.
  3. Mix together the ingredients for the salsa and guacamole. Add more cilantro/lime/salt to taste.
  4. Open can of black beans and heat on the stove.
  5. Spread a thin layer of nachos on a large baking sheet. Top liberally with shredded cheese.
  6. Broil nachos until the cheese is bubbly (check often!).
  7. Set the table with bowls of extra chopped cilantro, sliced scallion, and limes.
  8. In large bowls, make little mounds of beans, guacamole, and salsa. With great ferocity, use nacho chips to dig up and mix vast amounts of each. Consume at will. Lament at leisure.

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Pisto

stacitastacita

Pisto is kind of like the ratatouille of Spain. It can be eaten hot or cold, but ideally at room temperature. It's a simple blend of sauteed veggies that have been cut into cubes. I usually do not peel the veggies. The veggies should be cooked separately, even one at a time if you have the energy, to preserve the distinctiveness of their flavors. Everything should be cooked in a healthy dose of extra virgin olive oil (really the key here). The potatoes are very important to me in this dish!

Ingredients

  • 1 can tomato puree
  • 1 onion
  • 1 potato
  • 1 green pepper
  • 1 small eggplant
  • 1 zucchini
  • extra virgin olive oil
  1. Saute 1 onion, chopped and 1 green pepper, chopped
  2. Over low heat, add 1 can of tomato puree
  3. In a separate frying pan, saute 1 potato, chopped, 1 small eggplant, chopped, and 1 zucchini, chopped. Add salt.
  4. When the veggies are tender, stir them into the tomato sauce.
  5. Cook for 20-30 minutes over low heat. Add salt to taste.

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Spanish Journal Gazpacho

stacitastacita

Blend:

  • tomatoes
  • green pepper
  • garlic
  • white bread, soaked
  • white wine vinegar
  • salt

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Spanish Journal Lentils

stacitastacita

Cook the lentils until tender. Add:

  • 4 cloves of garlic, whole
  • 1 large tomato, chopped
  • 1 zucchini, chopped
  • 2 leeks, chopped
  • 1 stalk of celery
  • Salt and pepper to taste

Cook 20 minutes until veggies are soft and flavors are blended.
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Espinacas con Garbanzos

stacitastacita

Here's a rough version based on what my old Spanish housemate threw together. This is a tapa. In retrospect it seems so overcooked, but who knows??

  1. Blanch fresh spinach.
  2. Cook chickpeas until tender, or use canned chickpeas
  3. Deep fry 1 hunk of white bread in extra virgin olive oil
  4. Blend the bread (add more oil if necessary)
  5. Saute spinach with a large amount of garlic.
  6. Mix the bread and chickpeas into the spinach.
  7. Add salt, pepper, paprika, and cumin to taste.

Because this recipe is so sketchy, I'm including a link to another version on NPR
http://www.npr.org/templates/story/story.php?storyId=102854605
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Spanish Snap Peas with Eggs

stacitastacita

  1. Briefly boil snap peas or green beans.
  2. Saute beans in extra-virgin olive oil (essential) and a significant amount of garlic.
  3. Beat 2-3 eggs, salt. Pour the eggs evenly over the cooking peas/beans.
  4. Quickly mix the eggs and peas/beans. You don't want an omelet; you want the egg to partly cook scrambled egg style and partly stick to the beans.
  5. Salt.

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